Roasted Pumpkin Seeds are crunchy, savory and delicious. They are a great alternative to processed snacks and they can be enjoyed at any time of day.
It's October and Halloween is quickly approaching and that means it's time to carve pumpkins! I love carving pumpkins and I am excited to try out some new pumpkin carving patterns this year. Of course with carving pumpkins comes loads of pumpkin seeds. Instead of throwing away those seeds, try these easy Roasted Pumpkin Seeds.
Roasted Pumpkin Seeds are really easy to make. Simply wash and dry the seeds, sprinkle them with spices and bake them in the oven. You will have a super delicious snack in less than 20 minutes!
Ingredients
- Pumpkin Seeds - Make sure the pumpkin seeds have been washed and dried before using.
- Seasoning Salt, Garlic Powder and Paprika - Spices to flavor the seeds.
See recipe card for quantities.
Instructions
Preheat oven to 375F. Line a small baking pan with parchment paper.
Wash pumpkin seeds. I like to place the seeds in a strainer to wash them because the strainer will catch all of that gooey pumpkin that is attached to the seeds.
Place pumpkin seeds on a clean dish towel or paper towels and pat them dry. Transfer seeds to a medium size bowl.
Sprinkle seeds with spices. Use a spoon to mix the seeds. Keep mixing until the spices are evenly distributed on the seeds. Transfer seeds to prepared baking pan.
Bake seeds for 12 -15 minutes or until the seeds turn golden. Remove seeds from the oven. Let them cool slightly before serving. Makes 1 cup of pumpkin seeds or 8 servings, 2 tablespoons each.
Hint: Make sure to cook the seeds until they turn golden brown. This will ensure they have a good crunch to them!
Substitutions
- Seasoning Salt - Any kind of salt can be substituted for the seasoning salt.
Variations
- Spicy - Add ¼ teaspoon of cayenne pepper if you like some heat!
Equipment
Strainer - I used a metal strainer for this recipe. If you do not have a strainer you can simply place the pumpkin seeds in a bowl of water to wash them.
Storage
Roasted Pumpkin Seeds can be stored in an airtight container or bag on the counter for up to two weeks.
I do not recommend freezing Roasted Pumpkin Seeds.
Top tip
Do not overbake the seeds. If you bake the seeds too long they will be dry and brittle.
FAQ
You haven't baked the seeds long enough. Bake seeds for 12-15 minutes or until they start to turn golden.
You can easily double or triple the recipe and enjoy more delicious roasted pumpkin seeds!
Related
Looking for other recipes like this? Try these:
Recipe
Roasted Pumpkin Seeds
Ingredients
- 1 cup pumpkin seeds raw
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Wash pumpkin seeds. I like to place the seeds in a strainer to wash them because the strainer will catch all of that gooey pumpkin that is attached to the seeds.
- Place pumpkin seeds on a clean dish towel or paper towels and pat them dry. Transfer seeds to a medium size bowl.
- Sprinkle seeds with spices. Use a spoon to mix the seeds. Keep mixing until the spices are evenly distributed on the seeds. Transfer seeds to prepared baking pan.
- Bake seeds for 12 -15 minutes or until the seeds turn golden. Remove seeds from the oven. Let them cool slightly before serving. Makes 1 cup of pumpkin seeds or 8 servings, 2 tablespoons each.
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